2016 Belfort Lecture

2016 Belfort Lecture

Nutritional engineering of gut microbiome for optimized human metabolic health

Lecturer: Dr. Liping Zhao | May 11, 2016

Professor Liping Zhao got his PhD in 1989 from Nanjing Agricultural University and worked in Cornell University as visiting scholar from 1993-1995. He is currently Distinguished Professor for Microbiology and the director of the Laboratory of Microbial Ecology and Ecogenomics in School of Life Sciences and Biotechnology, Shanghai Jiao Tong University. He is the director of the Laboratory of Nutritional Systems Biology in Shanghai Center for Systems Biomedicine. He is also the director the SJTU-Perfect (China) Joint Research Center on Microbiota and Health. He has served as a Board member of the International Society for Microbial Ecology from 2006-2012. He is a current editorial board member of FEMS Microbiology Ecology, Journal of Molecular Medicine, and a senior editor of the ISME (International Society for Microbial Ecology) Journal. He was elected a fellow of the American Academy of Microbiology in 2014.

His team has been applying molecular and genomic tools for systems understanding and predictive manipulation of the complex microbial communities in human and animal guts. They have published more than 30 research papers in PNAS, Nature Communications, ISME Journal, AEM, FEMS Microbiology Ecology etc. He also published reviews in Nature Reviews Microbiology, Journal of Proteome Research, Molecular Aspects of Medicine etc. He has been invited to give keynote and plenary talks in ASM general conference, ISME conference etc. His current focus is the interactions between nutrition and gut microbiota in onset and progression of chronic diseases such as obesity and diabetes, and how diet, traditional Chinese medicine and medicinal foods may modulate this relationship for achieving preventive healthcare. June, 2012, the Science magazine featured a story on how he combines traditional Chinese medicine and gut microbiota study to understand and fight obesity (Science 336: 1248).

Other Speakers:

Ali Keshavarzian, "Gut microbiota and circadian rhythms"

Ali Keshavarzian, MD is the Josephine M. Dyrenforth Chair of Gastroenterology, Professor of Medicine, Pharmacology, Molecular Biophysics and Physiology and Director of the Division of Digestive Diseases at Rush University Medical Center, Chicago, IL. He also has served as the Vice Chairman of Medicine for Research Affairs. He joined the faculty of Rush University Medical Center in 1999 and led the Division of Digestive Diseases to regional and national prominence. Under his leadership, the Digestive Diseases program at Rush has been one of the top 50 Digestive Disease programs in the nation according to US News. The GI fellowship at Rush is one of the most competitive and sought after programs in the nation. Dr. Keshavarzian established a robust gastrointestinal basic science and translational research program at Rush in 2000. This program has been continuously supported and funded by the National Institutes of Health, Department of Defense, NASA and several national foundations. Dr. Keshavarzian has published over 278 peer-reviewed papers focused on basic and clinical studies of gastrointestinal diseases. He has been one of the first investigators highlighting the importance of environmental factors such as circadian disruption including shift work, disruption of sleep, stress, and alcoholic drink on the disease course of ulcerative colitis and Crohn's Disease as well as alcoholic liver disease, colon cancer, and neurological disease. He was one of the early investigators to study the role of intestinal microbiota in disease since 2001. Dr. Keshavarzian has been a member of multiple study sections at the NIH. He serves as a member of the editorial board for several GI journals and is currently completing his second term as Governor of the American College of Gastroenterology for the state of Illinois. Dr. Keshavarzian has national and international collaborations with many investigators. One notable collaboration is with Utrecht University in the Netherlands where he has an appointment in the Department of Pharmacology and has mentored multiple masters, doctoral and postdoctoral students. Dr. Keshavarzian also has an adjunct appointment in the Department of Food Science at Purdue University with mentorship of several PhD students. He founded the Rush mentoring program in 2006 that has gone on to acquire funding for its members of over $40 million in NIH and other funding. He has mentored over 50 graduate students, postdoctoral fellows, and GI fellows who have gone on to obtain academic positions.

Devin Rose, "The role of whole grains and dietary fibers in gut health"

Dr. Rose received his Bachelor's and Master's degrees from Brigham Young University. His Master's work focused on improving shelf-life of whole grain flours. Dr. Rose then travelled to Purdue University where he received his PhD with research focused on creating slowly fermentable dietary fibers for improved gut health. After completing his PhD, Dr. Rose worked as a postdoc with the Agricultural Research Service of the US Department of Agriculture on creating functional food ingredients from by-products of the grain milling industry. He is now an Associate Professor at the University of Nebraska-Lincoln, where he teaches Food Carbohydrates, Food Chemistry, Sensory Evaluation, and Food Product Development Concepts. His research is focused on whole grain and dietary fiber processing and gut health.

Bruce Hamaker, "The prospect of designing fibers for gut health"

Bruce Hamaker is director of the Whistler Center for Carbohydrate Research and Distinguished Professor and holds the Roy L. Whistler Chair Professor in Carbohydrate Science in the Department of Food Science at Purdue University, West Lafayette, Indiana. He obtained his undergraduate degree in biological sciences from Indiana University and afterwards went into the US Peace Corps in West Africa. His graduate studies are in Human Nutrition (M.S.) and Food Chemistry (Ph.D.) from Purdue University and was a post-doctoral researcher at the Nutrition Research Institute in Lima, PerĂº. His research career has spanned many aspects of cereal component chemistry and its applications, though now focuses primarily on carbohydrates related to topics of health and wellness. His group largely concentrates on two research areas, 1) glycemic carbohydrate modulation and physiological response, and 2) dietary fibers and gut microbiota requirements and response. In the latter, they work with collaborators (Eric Martens, University of Michigan; Ali Keshavarzian, Rush Medical School; Liping Zhao, Shanghai Jiao Tong University; and Cathy Nagler, University of Chicago) on designing of indigestible carbohydrates for gut health.

Joe Kokini, "Advances in starch extrusion"

Joe Kokini is currently the Scholle Endowed Chair in Food Processing in the Department of Food Science at Purdue University. Prior to joining Purdue he was the Bingham Professor of Food Engineering and the Associate Dean of Research and Director of the Illinois Experiment station at the University of Illinois. He moved to Illinois from Rutgers where he was the Chair of the Department of Food Science and Director of the Center for Advanced Food Technology and Distinguished Professor of Food Engineering.

His research has focused on biophysical chemistry, materials science and engineering properties of food materials including carbohydrates and proteins with an emphasis on their phase behavior, rheology, texture and processability in food processing operations such as extrusion and mixing using both numerical simulation and experimental validation. His current interests are focused on nanoparticulation and Nano engineering of food Carbohydrates and proteins with the goal of developing delivery systems, imaging tools and sensors.

He is the recipient of numerous federal, foundation and industrial grants and has published over 220 refereed journal papers and book chapters. For his work he has received numerous awards from The Institute of Food Technologists, the International Association of Cereal Chemists and the International Association for Engineering and Food.

May 2016
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